Pan Haggerty is a cheesy potato dish from Northumberland and makes an inexpensive, warming meal during the cold winter months
- 30g (1oz) butter, dripping or lard
- 500g (1lb) potatoes (such as Maris Piper, Desirée or Romano), peeled and thinly sliced, and patted dry with a cloth
- 1 onion, peeled and thinly sliced
- Salt and freshly ground black pepper
- 100g (3½oz) Northumberland cheese, or Lancashire Original cheese, or Cheddar, grated
Heat the butter (or dripping, or lard) in a heavy-based frying pan. Remove the pan from the heat and arrange in it a layer of potato, then onion, seasoning and cheese. Repeat the layering twice.
Cover pan with a lid, or foil, and cook over a gentle heat for 20-30 minutes or until potatoes are tender (test with a knife).
Take off the cover and finish the dish under a hot grill to brown the top. Serve from the pan with a green salad.
Top tip for making Pan Haggerty
Serve as a supper on its own, with grilled meat or sausages, or add some chopped ham or bacon to the pan. Don't worry if the potatoes and onions are piled high in the pan, as they will sink down while cooking.